Take a heaping ½ cup of your sticky mix and place in the center of the bottom half of your nori wrapper.
Now using your hands spread the mixture into a thin, even layer on the nori sheet, leaving about 1 inch space from the bottom and sides, forming a rectangular shape.
Begin to add in your veggies, (Do not overload your roll, if so it makes it very difficult to roll!)
Arrange the veggies in a compact line, about a ½ inch from where the quinoa mixture starts from the bottom of your nori sheet.
Clean your hands. Now dip your finger tips into your rice vinegar/ water bowl and dampen along every edge of your sheet. This will help secure your roll. Wipe your hands.
Now slowly begin to roll your sushi. To roll, start with the end closest to you. Using the bamboo mat for help, bring the end up and tightly roll over the filling, pressing and securing with your fingers as you go.
If edges are not sealing well continue dipping your fingertips in your bowl of rice vinegar/water bowl and gently sealing every time your roll.
Once complete, with a very sharp knife, cut the sushi into 6-8 slices.
Serve with coconut aminos or tamari!
Best when fresh, but leftovers should save in a sealed tight container for up to 2 -3 days!